Vegan Monster Cookies

by Holly on May 2, 2012

in dessert,marathon training,recipes,vegan

The only reason I finished my second marathon without dying is this: carb-loading.

I take that back…extreme carb-loading.

Literally, all I ate last week was a highly-comforting combination of toast, bagels, cereal, beer, pasta, more beer, more pasta and cookies. More white than whole wheat. More slathered in creamy, fatty sauces than plain. And each carb more deliciously chewy and fluffy than the next.

While I’m not much of a baker, I got the uncontrollable urge to bake cookies at 10pm on the Tuesday night before leaving for Nashville, and well…when the urge to bake comes along rolling like a thunderous cloud over the faraway hills, you start running. Running towards the flour, sugar and butter, that is.

Except…I had no butter! And no eggs! And just a measly one cup of flour left!

What’s a gal scared out of her pants to run 26.2 miles do?

IMPROVISE, of course!

Staying true to my thrifty Midwestern roots, I gathered up the eclectic contents of my pantry and set to work on beating, sifting, mixing and baking healthy-ish cookies I could rationalize eating as marathon fuel. I like to call them the little cookies that could – a soft, chewy cookie laced with cinnamon, coconut and the remnants of my chocolate and salty sunflower seed stash.

Then I brought them into work, and my co-workers gobbled them up in no less than 20 minutes.

Hey, marathon or not, we can all use some carb-loading sometimes.

Am I right or am I right?

Vegan Monster Cookies
Adapted from {Accidentally) Perfect Vegan Cookies
Prep time: 20 minutes
Cook time: 12 to 15 minutes

2 T chia seeds
1/4 cup water
1 cup oatmeal
1 cup spelt flour
1 t baking soda
1/2 t salt
2 t cinnamon
1 cup sugar
1 stick Earth Balance or other vegan margarine, room temperature
1/4 cup solid coconut oil
1 t vanilla extract
1/3 cup vegan chocolate candies*
1/3 cup raisins
1/3 cup sunflower seeds

*I like Holy Cow Vegan Dark Chocolate Beans

Preheat oven to 375 degrees.

In a small bowl, mix together the chia seeds and water. Set aside.

In a medium bowl, sift oatmeal, flour, soda, salt and cinnamon together. Set aside.

In a large bowl, cream together the chia seed mixture (which should thicken up into a gel after several minutes), sugar, vegan margarine, coconut oil and vanilla. Add in flour mixture 1/2 cup or so at a time, mixing well before adding more. The cookie dough will be slightly thick. Fold in M+Ms, sunflower seeds and raisins.

Place spoonfuls of dough on a baking sheet. Bake for 12 to 15 minutes until lightly golden brown.

Makes 2 dozen cookies


Emily May 2, 2012 at 9:41 pm

Great recipe BUT I REALLY want the marathon details!!!! Congrats on the marathon by the way!!!!!

Wendy @ ABCs and Garden Peas May 2, 2012 at 9:54 pm

Are you still using your Rebel? I’m guessing by your photos that you’re happy with it? They look great! (I can’t decide which I like better – the photos, or the cookies in them!)

Bronwyn May 2, 2012 at 9:56 pm

Yum sounds delicious. Love cookies with M&Ms!

Heather @ Fit Mama Real Food May 2, 2012 at 9:56 pm

These cookies look awesome Holly! I want to carb load every day on them :). Can’t wait to hear more about your marathon!

Em {pushups with polish} May 2, 2012 at 10:36 pm

everything that is good in the world is in these cookies! ahhhh

Amy B @ Second City Randomness May 3, 2012 at 7:50 am

I’m intrigued by what’s going on with the leftover cookie dough… hmmm…

And yes- monster cookies are fun. I always love just making a basic batch of cookie dough and throwing in anything and everything. As long as sugar is involved, it turns out well. ;)

Erica May 3, 2012 at 8:34 am

Looks SO delicious. I get an out of control need to bake on the regular. Thankfully, my husband and his brother are always wanting something homemade!

emily (a nutritionist eats) May 3, 2012 at 9:27 am

Carbo-loading is THE reason to run marathons, right? :)

Megan (Braise the Roof) May 3, 2012 at 11:42 am

I bet these would ship really well…you know, to Chicago…or something…

Linds May 3, 2012 at 3:40 pm

Think I might sign up for another marathon just so I can stuff my face with these. Good idea? I think it has to be a good idea.

Congrats on rocking and rolling in Nashville! It was fun to virtually “train” by your side–I used all of your pre-marathon running posts as motivation!

Alyssa @ Fit and Fun in Third May 3, 2012 at 5:48 pm

Oh my. I want these right now. I mean, I’m running a half marathon on Sunday so I probably shoulda been eating these all week, right?! Better late than never! :)

Chelsea @ Designs on Dinner May 3, 2012 at 10:48 pm

Oh so intrigued…I have a tough heart, and I think I can handle it. :) I’m training for my first ever race (Warrior Dash), and I could definitely use these as marathon fuel! Nom nom nom cookies.

Abby @ Change of Pace May 4, 2012 at 10:34 am

Thanks for another fabulous recipe I have to test!
And, lets hear about the race!! Congrats for checking another one off.

Laura May 4, 2012 at 8:08 pm

Ah the baking urge . . . I know it all too well:) Congrats on finishing your second marathon . . . arguably the best part about running them is that with all the mileage, we can totally justify all the baking and eating of every last piece. I totally did when I did mine ahah:)

Mackenzie May 5, 2012 at 10:22 am

OMG WHUT. i want these in my mouth. you, my friend, are a genius.

Not vegan May 10, 2012 at 6:31 pm

Hate to rain on the parade, but M&M’s are not vegan.

Pete Nott May 14, 2012 at 6:04 am

I get the urge for baking a lot, I think it’s because this is my way of relaxing, same with cooking but because I do that almost every day it is more of a integrated standard way of relaxing while sometimes I just need those few hours where all I do is measure out ingredients, sift flour and look up recipes.
I have so many I still need to try but I usually make whatever takes my fancy at that point.
Those cookies look delicious and sometimes carby goodness is what is needed.

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